Say goodbye to long cooking and preparation times. With an Instant Pot® or other pressure cooker, you can cook filling, nutritious meals in under an hour and with little mess or cleanup. It's the dinner (and breakfast, and lunch) solution you've always dreamed of.

In this revised edition of the classic Vegan Pressure Cooking, you'll find: --More than 30 pages of new content, including new recipes (over 120 recipes total) and new photos --Information about using any type of pressure cooker or multicooker, including an Instant Pot, and how to choose which is best for you --Cooking charts for beans, grains, vegetables, and more, so there’s no guesswork—or mushy vegetables—involved --Recipes that span all meals and tastes, from easy breakfasts like Savory Oatmeal and Stewed Apricots to healthy dinners like Kale, Lentil, and Squash Chili and Sweet Potato Enchiladas

JL Fields is a culinary instructor and educator on all things vegan. She is the founder and director of the Colorado Springs Vegan Cooking Academy, the author of The Vegan Air Fryer (2017 Cookbook of the Year winner by VegNews magazine), Vegan Pressure Cooking, and co-author of The Main Street Vegan Academy Cookbook and Vegan for Her. JL received culinary training at the Natural Gourmet Institute and the Christina Pirello School of Natural Cooking and Integrative Health Studies and teaches vegan cooking in the culinary arts program at the University of New Mexico at Taos. She speaks on plant-based food and vegan activism throughout the U.S. and has been interviewed for radio shows and podcasts including Main Street Vegan, Our Hen House, and Erin Red Radio.